Ingredients

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For the Chicken & Vegetables:

1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
Salt and pepper (to taste)
2 tbsp olive oil (divided)
2 cups broccoli florets
1/2 yellow bell pepper (cut into 1-inch pieces)
1/2 red bell pepper (cut into 1-inch pieces)
1/2 cup baby carrots (sliced)
2 tsp minced ginger
2 garlic cloves (minced)

For the Stir Fry Sauce:

1 tbsp cornstarch
2 tbsp cold water
1/4 cup low-sodium chicken broth
3 tbsp low-sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes

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Instructions

Step 1: Make the Sauce

In a medium bowl, whisk together the cornstarch and cold water until smooth. Add chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Mix well and set aside.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken, season with salt and pepper, and cook for 3–5 minutes until fully cooked and lightly browned.
Remove the chicken from the pan and set aside.

Step 3: Cook the Vegetables

Reduce heat to medium and add the remaining 1 tablespoon of oil.
Add broccoli, bell peppers, and carrots. Cook for a few minutes, stirring occasionally, until vegetables are crisp-tender.
Add garlic and ginger, and cook for another 1 minute until fragrant.

Step 4: Combine Everything

Return the cooked chicken to the skillet. Stir to combine with the vegetables.

Step 5: Add the Sauce

Whisk the sauce again, then pour it into the skillet.
Stir gently and bring to a boil. Let it cook for about 1 minute until the sauce thickens.

Step 6: Serve

Serve hot with rice, noodles, or enjoy it on its own.